Estancia Destilado de Pulque Sparkling Currently in transition to certified

Currently in transition to certified organic practices

with about 40% located in the Yamhill-Carlton AVA

whipped cream

limited batonnage to favor acidity

Though mostly given over to large

Estancia Destilado de Pulque Sparkling Currently in transition to certifiedMade using Manso, a subspecies of Agave salmiana, the sap is harvested by removing the quiote (reproductive stalk) and crown of the mature agave, allowing its sugars to collect in the resulting bowl shaped hole. Drawn out slowly (10 20 liters per plant per day), the agua miel ferments within 48 hours in fiberglass vessels, which are then distilled twice in a short copper column. The resulting spirit is green and vegetal, with curious notes of